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Bring all ingredients to
room temperature. Oil the
bottom of a
springform pan. Combine
cream cheese, sour cream,
sugar and vanilla in mixer
bowl; beat until smooth.
Beat in eggs 1 at a time.
Spoon into
prepared springform pan;
place in a preheated 375
oven for 1 hour. When done
turn off oven and crack the
door and allow the cake to
cool for about 3
hours before removing (this
is the secret to prevent
cheesecake from
cracking). Remove from
oven and chill overnight.
NOTES : The only thing
altered about my original
recipe is the Splenda. Real
New York Cheesecake
does not have a graham
cracker crust.